Bang Bang Salmon

Course: Seafood

Cuisine: Asian

Prep Time: 5

Cook Time: 10

Total Time: 15

Servings: people

Calories: 287kcal

Author: Platings and Pairings

This Bang Bang Salmon recipe features tender and flaky baked salmon filets drizzled with a sweet and spicy bang bang sauce on top. It’s a quick and easy 15-minute meal to enjoy with your favorite sides or top on a rice bowl!

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Equipment

Ingredients

4 6-ounce salmon filets
2 Tablespoons olive oil for salmon
Salt + pepper to taste

Bang Bang Sauce

½ cup mayonnaise
¼ cup sweet chili sauce
1-2 Tablespoons sriracha depending on how spicy you like it
1 teaspoon rice wine vinegar
Sesame seeds or furikake for garnish, optional

Instructions

Position your oven rack to the upper third of your oven, about 6-inches from the heating element and preheat the broiler on high for about 5 minutes.
Line a baking sheet with parchment or foil and arrange the salmon filets skin side down on the pan. Drizzle them with 2 TBSP olive oil and sprinkle with a bit of salt and pepper.
Broil the salmon for 6-9 minutes until the salmon registers 135-degrees on an instant read thermometer, or it flakes easily with a fork. If it begins to brown too much, tent the salmon with a bit of foil.
Make the bang bang sauce by whisking together the mayonnaise, sweet chili sauce, sriracha, and rice vinegar in a small bowl.
Drizzle the bang bang sauce over the cooked salmon filets. Sprinkle with furikake, if desired, and enjoy!

Notes

Other cooking methods

Air fry - Lightly spray the air fryer basket with oil, add the salmon filets skin side down, and air fry for 8 to 10 minutes, flipping halfway through. Drizzle with bang bang sauce before serving.
Pan-sear - Heat some oil in a skillet over medium-high heat, then sear the filets for 2 to 3 minutes per side until cooked through. Finish with a drizzle of bang bang sauce.
Grill - Preheat the grill to medium-high and lightly oil the grates. Grill the filets for 3 to 4 minutes per side, then baste them with the sauce.

Tips and tricks

The position of your oven rack matters. About 6 inches below the heating element is the sweet spot for perfectly broiled salmon that stays moist and juicy on the inside while developing a slight caramelization on the surface.
If you find that the top of the salmon is browning too quickly, loosely tent the pan with foil until it’s cooked all the way through.
The cooking time can vary based on the size of your salmon filets. Keep an eye on the broiler and start checking for doneness around the 6-minute mark. When the salmon flakes easily with a fork and has an internal temperature of 135°F, it’s ready!
If your salmon is cooked through but the edges aren’t as crispy as you’d like, let it sit in the oven with the door slightly ajar for 1 minute after broiling. This will help set the crust without drying out the inside.

Variations

Consider substituting salt and pepper for something more exciting, like my Salmon Dry Rub or Cajun Seasoning. Just use these seasonings sparingly, as the bang bang sauce already adds a ton of flavor.
To make bang bang salmon bites, cut the salmon into 1.5-inch cubes. For easy handling, consider skewering the pieces before broiling or air frying until they’re cooked through. Coat the bites in the sauce before serving.
Want extra bang in your bang bang? To make the sauce spicier, stir in a pinch of chipotle chili powder, red pepper flakes, or cayenne pepper. If you really want to crank up the heat, add a few dashes of something hotter than sriracha, like Tabasco or Frank’s Redhot Xtra Hot.

Storing

Leftover bang bang salmon can be stored in an airtight container in the refrigerator for 2 to 3 days. If you’re making this dish for meal prep, it’s best to store the sauce separately and then drizzle it over the fish after reheating.
Salmon can be tricky to reheat without drying it out. For the best results, warm it up in a 350°F oven until warmed through or in a skillet over medium-low heat for about 5 to 10 minutes.

Nutrition